Cabbage Roll Casserole Recipe
Cabbage Roll Casserole Recipe photo by Taste of Home

Cabbage Roll Casserole Recipe

Publisher Photo
Field editor Doreen Martin of Kitimat, British Columbia layers cabbage and a ground beef filling lasagna-style in this hearty casserole that cabbage-roll lovers will savor.
TOTAL TIME: Prep: 20 min. Bake: 55 min.
MAKES:12 servings
TOTAL TIME: Prep: 20 min. Bake: 55 min.
MAKES: 12 servings

Ingredients

  • 2 pounds ground turkey or beef
    X
    With Johnsonville Italian Sausage.

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  • 1 large onion, chopped
  • 3 garlic cloves, minced
  • 2 cans (15 ounces each) tomato sauce, divided
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dill weed
  • 1/2 teaspoon rubbed sage
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon cayenne pepper
  • 2 cups cooked rice
  • 4 bacon strips, cooked and crumbled
  • 1 medium head cabbage (2 pounds), shredded
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese

Nutritional Facts

1 serving equals 230 calories, 8 g fat (4 g saturated fat), 44 mg cholesterol, 620 mg sodium, 18 g carbohydrate, 3 g fiber, 20 g protein. Diabetic Exchanges: 3 vegetable, 2-1/2 lean meat, 1/2 fat.

Directions

  1. Preheat oven to 375°. In a large skillet, cook beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in one can of tomato sauce and seasonings. Bring to a boil. Reduce heat; cover and simmer 5 minutes. Stir in rice and bacon; heat through. Remove from heat.
  2. Layer a third of the cabbage in a greased 13x9-in. baking dish. Top with half the meat mixture. Repeat layers; top with remaining cabbage. Pour remaining tomato sauce over top.
  3. Cover and bake 45 minutes. Uncover; sprinkle with cheese. Bake 10 minutes longer or until cheese is melted. Let stand 5 minutes before serving. Yield: 12 servings.
Originally published as Cabbage Roll Casserole in Taste of Home April/May 2005, p12

Nutritional Facts

1 serving equals 230 calories, 8 g fat (4 g saturated fat), 44 mg cholesterol, 620 mg sodium, 18 g carbohydrate, 3 g fiber, 20 g protein. Diabetic Exchanges: 3 vegetable, 2-1/2 lean meat, 1/2 fat.

Reviews for Cabbage Roll Casserole

AVERAGE RATING
   (44)
RATING DISTRIBUTION
5 Star
 (29)
4 Star
 (12)
3 Star
 (2)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed Apr. 8, 2014

"I added dill and bacon to this recipe and cooked the cabbage in the bacon grease. It was very good. My children loved everything, but the cabbage. :-)"

MY REVIEW
Reviewed Apr. 2, 2014

"Like most everyone else, I liked this recipe. I agree that it needed a little something extra in terms of flavor--next time I will probably add some worchestershire sauce, extra garlic and try using spicy V-8 juice instead of tomato sauce. The different textures of the rice mixture and cabbage make it very unique. The fam loved it."

MY REVIEW
Reviewed Mar. 20, 2013

"Great recipe!!! I added 1/2 tsp of crushed red pepper and a I increased the amount of spices but not by a measurable amout...I also used an extra clove of garlic and and a bit more tomato sauce and mozzarella...FANTASTIC!!!"

MY REVIEW
Reviewed Mar. 20, 2013

"I thought this was amazing!!! I also added 1/2 tsp of crushed red pepper because we like a little "zing" and an extra clove of garlic...also, I used a smidgen more tomato sauce as well as mozzarella...one question, if anyone can reply, the cabbage was a tad crunchy..."

MY REVIEW
Reviewed Mar. 14, 2013

"This is great. Use packaged shredded cabbage to speed the process. I think it works better."

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